Red Velvet Cake w/Cream Cheese Frosting - Page 6

KlingonBabe · 01-26-2009, 05:52 PM

Quote:

Originally Posted by chantyl03

awesome...i have splenda and diabetisweet.

I used 1/2 cup Diabetisweet + 1/2 cup Splenda equivalent for the batter, and 1/2 cup Diabetisweet + 1/4 cup Splenda for the frosting.

Tyl · 01-26-2009, 05:54 PM

Quote:

Originally Posted by KlingonBabe

I used 1/2 cup Diabetisweet + 1/2 cup Splenda equivalent for the batter, and 1/2 cup Diabetisweet + 1/4 cup Splenda for the frosting.

thanks!!!

missymagoo12 · 01-27-2009, 10:14 PM

i went to your blog and tried to put a comment oh great the picture looked and could not figure out where to reg to be able to post a comment. sue

jlatislaw · 01-28-2009, 05:36 AM

Quote:

Originally Posted by chantyl03

what is dutch processed cocoa powder? special brand?

Hershey's SPECIAL DARK Cocoa is also dutch processed. And might be easier to find!

Tyl · 01-28-2009, 05:50 AM

Quote:

Originally Posted by jlatislaw

Hershey's SPECIAL DARK Cocoa is also dutch processed. And might be easier to find!

thanks!

Gulf Coast Girl · 01-31-2009, 03:32 PM

I finally got the correct flour and tried these again today. I was aiming for an orange flavor. I left out the chocolate and added a tbsp of orange extract. The texture was perfect. The flavor is ok but next time I will use some fresh orange juice and a little zest instead of the extract.

This next picture isn't very clear (I asked someone else to take the picture while I was finishing up) but for those like myself who might not be familiar with coconut flour make sure your flour looks a yellowish color like on the left (Bob's Red Mill) and not white/shiny like on the right. The white shiny stuff is what I received the first time I ordered coconut flour. It is night and day different.

Also, I used Kevin's LC No Refrigeration Whipped Cream Icing this time. For anyone familiar with traditional red velvet cakes this icing is well worth the time (you have to cook part of it and let it cool). It is very similar to the cooked icing found on traditional rv cakes.

Thanks again, Lauren for this amazing recipe.

mac24312 · 01-31-2009, 04:05 PM

Hey Jen

PM me what kind of Coconut Flour is that white one...I am getting ready to buy some that is on sale on-line and I want to make sure I dont get the white..

Thanks!
Christina

Gulf Coast Girl · 01-31-2009, 04:39 PM

Christina,

I can't figure out how to PM but can tell you here that the site I used is a small type store that does their own flours so it wasn't a brand you would find anywhere else. I contacted them after I made this cake the first time and they have since updated their site to read ground coconut instead of coconut flour.

Jennifer

bekki1 · 01-31-2009, 09:05 PM

Can I just use splenda for the sweetner? i have everything else but the stevia and erth.

KlingonBabe · 01-31-2009, 09:06 PM

Quote:

Originally Posted by bekki1

Can I just use splenda for the sweetner? i have everything else but the stevia and erth.

I used a combination of isomalt (Diabetisweet) and Splenda.

qbu · 02-01-2009, 06:14 AM

I made it a second time just using the Splenda and it came out fine.

Tyl · 02-01-2009, 06:17 AM

would splenda and stevia work? just realized i'm out of diabetisweet.

Carleigh · 02-01-2009, 06:46 AM

Quote:

Originally Posted by CherryCola

PSA: Do NOT use a "natural" food coloring for this - go all out with the Red 40 dye!

I try to avoid artificial colorings but the natural route did not hold up - my red velvet looks a lot like the color of spice or carrot cake!

^^^ My previous FAIL!

Went out and bought the red dye and it was much improved. So at least this time it looked like Red Velvet!

I'm just curious about the texture of everyone's...mine still seems a bit too dry for my liking?? <- Didn't keep me from choking it down though!

Tazznum1 · 02-01-2009, 06:53 AM

Mine was moist for a week, most of which was out of the fridge. I did swap out the yogurt for sour cream.

Carleigh · 02-01-2009, 06:58 AM

Verrrry interesting.

I'll have to see what I'm doing wrong. When you were putting it in the pan what was it like?? Mine wouldn't even pour. I had to push it out of the bowl!

ETA: If the batter is supposed to be on the drier side then it could be I'm overcooking it!! Something is seriously wrong with my oven and I have a difficult time gauging the real temp.

Buffy45 · 02-01-2009, 07:23 AM

Quote:

Originally Posted by jenniferjb8

This next picture isn't very clear (I asked someone else to take the picture while I was finishing up) but for those like myself who might not be familiar with coconut flour make sure your flour looks a yellowish color like on the left (Bob's Red Mill) and not white/shiny like on the right. The white shiny stuff is what I received the first time I ordered coconut flour. It is night and day different.

Oh my, I think I have the wrong flour here as well. My package looks like it is from the same company as your picture on the right. I have only used it for one thing which turned out very very dry.
So, the difference is that one is ground coconut, and the other is actually coconut flour, hmmm, will have to get some Bob's and check this out. Thanks for pointing this out.

jacksmixedtape · 02-01-2009, 08:12 AM

Quote:

Originally Posted by CherryCola

Verrrry interesting.

I'll have to see what I'm doing wrong. When you were putting it in the pan what was it like?? Mine wouldn't even pour. I had to push it out of the bowl!

ETA: If the batter is supposed to be on the drier side then it could be I'm overcooking it!! Something is seriously wrong with my oven and I have a difficult time gauging the real temp.

Do you sift the coco flour, then spoon and scoop? I always do this to make sure there's isn't too much flour in the recipe. If it's packed in there, then that could be why your cake is dry.

Also I think my cooking time might be a bit long for a lot of people's ovens.

bekki1 · 02-01-2009, 08:29 AM

Quote:

Originally Posted by qbu

I made it a second time just using the Splenda and it came out fine.

Thanks. I am going to make this today using only splenda. Thats what I have and really do not want to buy anything since I have alot of quickpacts. If it does not work out, my fault.

BikerAng · 02-01-2009, 09:17 AM

Mine looked just like regular cake batter and I did take it out before all the time was up (it started pulling away from the edges). Like Lauren said above, sounds like there might be too much coconut flour (I always sift because it clumps terribly, then just lightly scoop and level w/knife - no tapping or packing). That stuff sucks up moisture like crazy. Mine was very moist, first coconut flour recipe I've tried that actually tasted terrific!!! Did you use 1 pan and slice it to make 2 layers?

Determinedtolose · 02-01-2009, 11:29 AM

Here's my AZ Cardinal Cupcakes. I used the right food coloring, and added some shaved Lindt bar to it.

mac24312 · 02-01-2009, 11:33 AM

Hey Di!!

They look great..how many cupcakes does this recipe make?

HUGS!

sweetdreams · 02-01-2009, 11:36 AM

WOW! Diana... those cupcakes look like the one's from the bakery! How long did you cook them and which frosting recipe is that?

Dreamchaser · 02-01-2009, 11:49 AM

Diana, those cupcakes are beautiful!

Determinedtolose · 02-01-2009, 12:13 PM

I actually doubled the recipe, I have a big family. I used Laurens frosting recipe but added the food coloring to half. I also used a 2D and 1M tip with a piping bag. My sister wanted me to add the chocolate specs to them. I baked them for about 20 minutes. But just in case, check them at 15 min.

Thanks Ladies!!

jacksmixedtape · 02-01-2009, 01:45 PM

Those are some GORGEOUS cupcakes, Diana! The piping of the frosting is beautiful. Wish I could get mine to look like that!

Determinedtolose · 02-01-2009, 06:13 PM

Thank you Lauren, just followed your recipe to the T, and they were delicious, again!!

I was thinking of doing a version of a tres leches cake, but adding some co milk, and some heavy cream by poking holes in the cake.

Really, the possibilities of this cake are endless, Lauren.

KlingonBabe · 02-01-2009, 06:36 PM

Quote:

Originally Posted by Determinedtolose

Really, the possibilities of this cake are endless, Lauren.

INDEED

It's on the menu for next weekend at our house: chocolate layer cake. Despite the candida cleanse, I tested a small amount of cream cheese frosting with added cocoa powder, and I was pleasantly surprised that I liked the taste as much as I did!!!!!

Carleigh · 02-02-2009, 05:23 AM

Quote:

Originally Posted by jacksmixedtape

Do you sift the coco flour, then spoon and scoop? I always do this to make sure there's isn't too much flour in the recipe. If it's packed in there, then that could be why your cake is dry.

Also I think my cooking time might be a bit long for a lot of people's ovens.

Quote:

Originally Posted by BikerAng

Mine looked just like regular cake batter and I did take it out before all the time was up (it started pulling away from the edges). Like Lauren said above, sounds like there might be too much coconut flour (I always sift because it clumps terribly, then just lightly scoop and level w/knife - no tapping or packing). That stuff sucks up moisture like crazy. Mine was very moist, first coconut flour recipe I've tried that actually tasted terrific!!! Did you use 1 pan and slice it to make 2 layers?

I made a really foolish decision several years ago to give my mom my sifter...it was one of those pretty antique-y ones - because "I don't eat flour, why would I need anything that sifts flour!"

Time to go snatch it back!

KlingonBabe · 02-02-2009, 05:25 AM

Quote:

Originally Posted by CherryCola

I made a really foolish decision several years ago to give my mom my sifter...it was one of those pretty antique-y ones - because "I don't eat flour, why would I need anything that sifts flour!"

Time to go snatch it back!

A bowl and a whisk work just fine for sifting.

Determinedtolose · 02-02-2009, 07:14 AM

Quote:

Originally Posted by KlingonBabe

INDEED

It's on the menu for next weekend at our house: chocolate layer cake. Despite the candida cleanse, I tested a small amount of cream cheese frosting with added cocoa powder, and I was pleasantly surprised that I liked the taste as much as I did!!!!!

That's exactly what I did for my chocolate cake and it was fabulous!!

02-01-2009, 06:58 AM	#165
Carleigh Very Gabby LCF Member!!! Join Date: Apr 2007 Posts: 4,496 Gallery: Carleigh	Verrrry interesting. I'll have to see what I'm doing wrong. When you were putting it in the pan what was it like?? Mine wouldn't even pour. I had to push it out of the bowl! ETA: If the batter is supposed to be on the drier side then it could be I'm overcooking it!! Something is seriously wrong with my oven and I have a difficult time gauging the real temp. Last edited by Carleigh; 02-01-2009 at 07:01 AM..

02-01-2009, 12:13 PM	#174
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: Arizona Posts: 15,134 Gallery: Determinedtolose	I actually doubled the recipe, I have a big family. I used Laurens frosting recipe but added the food coloring to half. I also used a 2D and 1M tip with a piping bag. My sister wanted me to add the chocolate specs to them. I baked them for about 20 minutes. But just in case, check them at 15 min. Thanks Ladies!! Last edited by Determinedtolose; 02-01-2009 at 12:14 PM..

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01-27-2009, 10:14 PM	#153
missymagoo12 Senior LCF Member Join Date: May 2004 Location: usa Posts: 344 Gallery: missymagoo12 Stats: 235/225/145 WOE: stellastyle,atkins Start Date: april 2004	i went to your blog and tried to put a comment oh great the picture looked and could not figure out where to reg to be able to post a comment. sue

01-31-2009, 03:32 PM	#156
Gulf Coast Girl Senior LCF Member Join Date: Nov 2008 Posts: 411 Gallery: Gulf Coast Girl Stats: Goal Feb '10. Lost 163 lbs.	I finally got the correct flour and tried these again today. I was aiming for an orange flavor. I left out the chocolate and added a tbsp of orange extract. The texture was perfect. The flavor is ok but next time I will use some fresh orange juice and a little zest instead of the extract. This next picture isn't very clear (I asked someone else to take the picture while I was finishing up) but for those like myself who might not be familiar with coconut flour make sure your flour looks a yellowish color like on the left (Bob's Red Mill) and not white/shiny like on the right. The white shiny stuff is what I received the first time I ordered coconut flour. It is night and day different. Also, I used Kevin's LC No Refrigeration Whipped Cream Icing this time. For anyone familiar with traditional red velvet cakes this icing is well worth the time (you have to cook part of it and let it cool). It is very similar to the cooked icing found on traditional rv cakes. Thanks again, Lauren for this amazing recipe.

01-31-2009, 04:05 PM	#157
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	Hey Jen PM me what kind of Coconut Flour is that white one...I am getting ready to buy some that is on sale on-line and I want to make sure I dont get the white.. Thanks! Christina

01-31-2009, 04:39 PM	#158
Gulf Coast Girl Senior LCF Member Join Date: Nov 2008 Posts: 411 Gallery: Gulf Coast Girl Stats: Goal Feb '10. Lost 163 lbs.	Christina, I can't figure out how to PM but can tell you here that the site I used is a small type store that does their own flours so it wasn't a brand you would find anywhere else. I contacted them after I made this cake the first time and they have since updated their site to read ground coconut instead of coconut flour. Jennifer

01-31-2009, 09:05 PM	#159
bekki1 Major LCF Poster! Join Date: Aug 2007 Location: Snohomish, Washington Posts: 2,524 Gallery: bekki1 Stats: 172.1/156.2/150 WOE: HCG Start Date: 4/9/12	Can I just use splenda for the sweetner? i have everything else but the stevia and erth.

02-01-2009, 06:14 AM	#161
qbu Senior LCF Member Join Date: May 2005 Location: PA Posts: 764 Gallery: qbu Stats: Never again/getting there/finally! WOE: Atkins Start Date: April 5, 2005	I made it a second time just using the Splenda and it came out fine.

02-01-2009, 06:17 AM	#162
Tyl Way too much time on my hands! Join Date: Sep 2008 Location: TX Posts: 15,001 Gallery: Tyl Stats: FAT AGAIN--working on it! WOE: LC Start Date: Sept 2008/Again Sept 2011	would splenda and stevia work? just realized i'm out of diabetisweet.

02-01-2009, 06:53 AM	#164
Tazznum1 MAJOR LCF POSTER! Join Date: Apr 2008 Location: Coughing up a hair ball Posts: 1,280 Gallery: Tazznum1 Stats: Shelf booty/big booty/back to janet's booty WOE: vlc	Mine was moist for a week, most of which was out of the fridge. I did swap out the yogurt for sour cream.

02-01-2009, 09:17 AM	#169
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Mine looked just like regular cake batter and I did take it out before all the time was up (it started pulling away from the edges). Like Lauren said above, sounds like there might be too much coconut flour (I always sift because it clumps terribly, then just lightly scoop and level w/knife - no tapping or packing). That stuff sucks up moisture like crazy. Mine was very moist, first coconut flour recipe I've tried that actually tasted terrific!!! Did you use 1 pan and slice it to make 2 layers?

02-01-2009, 11:33 AM	#171
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	Hey Di!! They look great..how many cupcakes does this recipe make? HUGS!

02-01-2009, 11:36 AM	#172
sweetdreams Senior LCF Member Join Date: Oct 2008 Posts: 299 Gallery: sweetdreams	WOW! Diana... those cupcakes look like the one's from the bakery! How long did you cook them and which frosting recipe is that?

02-01-2009, 11:49 AM	#173
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	Diana, those cupcakes are beautiful!

02-01-2009, 01:45 PM	#175
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Those are some GORGEOUS cupcakes, Diana! The piping of the frosting is beautiful. Wish I could get mine to look like that!

02-01-2009, 06:13 PM	#176
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: Arizona Posts: 15,134 Gallery: Determinedtolose	Thank you Lauren, just followed your recipe to the T, and they were delicious, again!! I was thinking of doing a version of a tres leches cake, but adding some co milk, and some heavy cream by poking holes in the cake. Really, the possibilities of this cake are endless, Lauren.